DASH. OF. THIS. AND. THAT

           

     

         ROASTED RED PEPPER DIP

 

 

 

 

 

 

 

As with so many, this dip is versatile. Variations of this dip call for cheese and an abundance of spices. Here I let the red pepper take the stage for striking flavor and a gorgeous red color.  For a less watery dip pat the peppers dry.

 

Ingredients:

 

3 large red bell peppers ( roasted and patted dry) see: Roasted Peppers,  or one 15 oz jar roasted peppers (drained and patted dry)

1/2 clove garlic

2 tablespoons extra-virgin olive oil

1 tablespoon fresh parsley

1 teaspoon fresh lemon juice

salt and pepper to taste

 

--------------------------------------------------------------------------------------------------------

1.  Char the peppers on both sides under a broiler. Remove from oven and cover with plastic wrap or       

     place in a brown paper bag for 10 minutes. Remove outer skin and excess water, pat dry. 

2.  Whip all ingredients in a food processor until smooth, taste and adjust seasonings.

 

Serve with toasted italian bread rounds or crackers.

 

Variations: add 8 oz. goat cheese or cream cheese, add pinch of cayenne ,add few leaves fresh basil.

 

Note: For a delicious variation see:  Indian Red Pepper Dip